Achu Murukku ( Rose Cookies)

Ingredients (7)

• raw rice300 g
• thick coconut milk200 ml
• sugar100 g
• egg1
• cardamom powder1 tsp
• sesame seeds1 tsp
• oil

Method

1. 1

   Wash the raw rice thoroughly until the water runs clear.

2. 2

   Soak the rice in plenty of water for 4–5 hours (or overnight for best results).

3. 3

   Drain the rice completely.

4. 4

   Grind the soaked rice with the sugar, adding the coconut milk gradually to form a very smooth batter. The batter should be finer than dosa batter with no grainy texture.

5. 5

   Transfer the batter to a mixing bowl.

6. 6

   Add the egg and whisk well until fully incorporated.

7. 7

   Add the cardamom powder and sesame seeds.

8. 8

   Mix to a smooth, free-flowing batter. If required, add 1–2 tablespoons of water to achieve a consistency slightly thinner than dosa batter.

9. 9

   Heat enough oil in a deep kadai for frying.

10. 10

    Place the achu murukku mould in the hot oil and allow it to become thoroughly hot.

11. 11

    Lift the hot mould from the oil and dip it into the batter, ensuring only three-quarters of the mould is submerged. Do not cover the top edge.

12. 12

    Immediately place the mould back into the hot oil.

13. 13

    After a few seconds, gently shake the mould or loosen the cookie with a skewer until it releases into the oil.

14. 14

    Fry until both sides are light golden brown and crisp.

15. 15

    Remove with a slotted spoon and drain on kitchen paper.

16. 16

    Reheat the mould in the oil before making each subsequent cookie.

17. 17

    Allow the achu murukku to cool completely before storing in an airtight container.